Last Updated on August 22, 2025 by Christin Gillespie
This Pinto Bean & Baby Potato Burrito Bowl with Cashew Sour Cream is a loaded Tex-Mex recipe that is created with healthy vegan ingredients. It’s a one-of-a-kind dish that includes warm pinto beans, roasted baby potatoes, cilantro-lime cauliflower rice, fresh pico de gallo, vibrant greens, homemade guacamole, & cashew sour cream. The ultimate weeknight dinner or meal prep option that is packed with flavor at every bite!
Guaranteed to be a go-to, this Pinto Bean & Baby Potato Burrito Bowl with Cashew Sour Cream is a matchless combination.
It’s a fully loaded vegan burrito bowl that features warm pinto beans, roasted baby potatoes, cilantro-lime cauliflower rice, fresh pico de gallo, vibrant greens, homemade guacamole, & cashew sour cream.
Truly can’t wait for you to enjoy this healthy bowl on a busy weeknight!
Why You’ll Love This Vegan Burrito Bowl Recipe
- A Fully Loaded Meal: Piled high with Tex-Mex classics & healthy add-ins to nourish your body at every bite!
- Swift & Super Delicious: On the table in about 30 minutes for a yummy weeknight dish!
- Great for Meal Prep: This Pinto Bean & Baby Potato Burrito Bowl with Cashew Sour Cream stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Pinto Beans: Full of healthy fats, fiber, & plant-based protein.
- Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition to add some heartiness.
- Organic Cilantro-Lime Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like it while being packed with nutrition. Plus, with the addition of fresh lime juice & cilantro, it takes it up a notch.
- Organic Greens: Spinach, kale, arugula, or any combination will do for the base!
- Organic Pico de Gallo: Fresh pico really takes this burrito bowl to the next level.
- Organic Guacamole: Homemade, of course!
- Organic Cashew Sour Cream: The perfect tangy & dairy-free creamy condiment to drizzle over this burrito bowl.
- Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
- Organic Avocado Oil: Avocado oil is my go-to oil because it’s neutral in flavor & can be used at high-heat temperatures.
How to Make
- Baby Potatoes. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Toss the baby potatoes with the oil & seasonings. Bake for 20–25 minutes, flipping halfway through.
- Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
- Cashew Sour Cream. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more spring water to achieve your desired dressing consistency.
- Pico de Gallo. In a medium-sized bowl, mix together the pico ingredients until well combined.
- Guacamole. In a medium-sized bowl, prepare the guacamole by mashing ripe avocado with the remaining ingredients. I like mine on the chunky side.
- Assemble. Divide the fresh greens, cilantro-lime cauliflower rice, warm pinto beans, roasted baby potatoes, pico, & guacamole between bowls. Top with the cashew sour cream & garnish with extra fresh cilantro. Enjoy!
Tips for Making This Burrito Bowl Recipe Perfectly
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the sour cream is creamy & smooth.
- Baking: Be sure to toss the potatoes halfway while roasting. This ensures that everything gets baked to perfection.
- Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
Storing & Reheating
This Pinto Bean & Baby Potato Burrito Bowl with Cashew Sour Cream is the ultimate vegan recipe for healthy leftovers & meal prep! I don’t recommend preparing the guacamole until you’re ready to enjoy it.
Storing. Transfer the ingredients to separate airtight glass containers & refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the cilantro-lime cauliflower rice, pinto beans, & baby potatoes to an oven-safe bowl. Place in the oven for about 10–15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.
More Healthy Vegan Bowl Recipes You’ll Love
- Enchilada Cauliflower Rice & Pinto Bean Fajita Bowl
- Roasted Cauliflower Burrito Bowl
- Black Bean & Baby Potato Fajita Bowl
- Chili Roasted Sweet Potato & Pinto Bean Quinoa Bowl with Cashew Sour Cream
- Spiced Black Bean & Baby Potato Bowl with Guacamole
Sharing Is Caring!
If you make this Pinto Bean & Baby Potato Burrito Bowl with Cashew Sour Cream recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Pinto Bean & Baby Potato Burrito Bowl with Cashew Sour Cream
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
This Pinto Bean & Baby Potato Burrito Bowl with Cashew Sour Cream is a loaded Tex-Mex recipe that is created with healthy vegan ingredients. It’s a one-of-a-kind dish that includes warm pinto beans, roasted baby potatoes, cilantro-lime cauliflower rice, fresh pico de gallo, vibrant greens, homemade guacamole, & cashew sour cream. The ultimate weeknight dinner or meal prep option that is packed with flavor at every bite!
Ingredients
Always opt for organic ingredients.
BABY POTATOES
- 2 cups yellow baby potatoes, quartered
- 2 tsp avocado oil
- Sea salt & black pepper, to taste
CILANTRO-LIME CAULIFLOWER RICE
- 2 cups frozen cauliflower rice
- 2 tbsp fresh lime juice
- ½ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
CASHEW SOUR CREAM
- ½ cup raw cashews, soaked in hot water for 10 minutes
- ½ cup spring water
- 1 tbsp fresh lemon juice
- 2 tsp apple cider vinegar
- Sea salt & black pepper, to taste
PICO DE GALLO
- 1 Roma tomato or ½ cup cherry tomatoes, chopped
- ¼ red onion, chopped
- ¼ cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
- Sea salt & black pepper, to taste
GUACAMOLE
- 1 large ripe avocado
- ¼ red onion, chopped
- ¼ cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
- Sea salt & black pepper, to taste
BOWL
- 1 (15-oz) can pinto beans, warmed
- Fresh greens of choice
- Fresh cilantro
Instructions
- Baby Potatoes. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. Toss the baby potatoes with the oil & seasonings. Bake for 20–25 minutes, flipping halfway through.
- Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
- Cashew Sour Cream. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more spring water to achieve your desired dressing consistency.
- Pico de Gallo. In a medium-sized bowl, mix together the pico ingredients until well combined.
- Guacamole. In a medium-sized bowl, prepare the guacamole by mashing ripe avocado with the remaining ingredients. I like mine on the chunky side.
- Assemble. Divide the fresh greens, cilantro-lime cauliflower rice, warm pinto beans, roasted baby potatoes, pico, & guacamole between bowls. Top with the cashew sour cream & garnish with extra fresh cilantro. Enjoy!
Notes
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the sour cream is creamy & smooth.
Baking: Be sure to toss the potatoes halfway while roasting. This ensures that everything gets baked to perfection.
Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
Storing & Reheating: Transfer the ingredients to separate airtight glass containers & refrigerate for up to 4 days. I don’t recommend preparing the guacamole until you’re ready to enjoy it.To reheat, preheat the oven to 350 degrees F. Transfer the cilantro-lime cauliflower rice, pinto beans, & baby potatoes to an oven-safe bowl. Place in the oven for about 10–15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.
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